Directions

Fill 4 small salad bowls with cracked ice. Arrange the tofu on top of the ice, and top with some scallions and sesame seeds. Drizzle with the dipping sauce, garnish with the tomato, and serve.

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Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.

Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

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Curried Coconut-Pumpkin Stew

Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.

Directions

Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.

Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

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Directions

Line 2 rimmed baking sheets with nonstick baking mats. Arrange mushrooms on 1 sheet and tofu on the other. Mix 1 tablespoon each of soy sauce, honey, and vinegar in a small bowl. Brush mixture on tofu, reserving leftover sauce. Bake mushrooms and tofu until golden, about 15 minutes for mushrooms and 18 minutes for tofu. (Flip tofu when you remove mushrooms from oven.) Let cool slightly on sheets, then combine mushrooms and tofu in a large bowl.

Using a vegetable peeler, shave cucumbers into long ribbons, turning after each stroke. Stop at core, and discard. Transfer ribbons to a bowl.

Cook udon in a large pot of boiling water, following package directions. Drain, and toss with cucumbers and remaining sauce. Divide among bowls, and top with tofu and mushroom mixture and sauce. Garnish with sprouts, and serve immediately.

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Directions

Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.

Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.

Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.

Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.

Cook's Note

Grill the pineapple, shrimp, and tofu at the same time, removing pieces as they finish cooking.

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Cook's Note

Pepper-scallion mixture can be refrigerated overnight. Reheat mixture with beans and pineapple.

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Directions

In a medium saucepan, heat oil over medium and cook jalapeno and shallot, stirring, until softened, 2 to 3 minutes. Add corn kernels and pulp and 1 cup water. Cook, stirring, until corn is tender, 5 to 7 minutes.

Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.

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Make chips: Cut each tortilla into eight wedges. Arrange on a baking tray; coat with cooking spray. Place under broiler, and bake until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. Serve salsa with chips.

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Directions

Char tortilla over an open flame or under a broiler. Fill with salsa, lettuce, and yogurt. Garnish with cilantro.

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Directions

Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.

Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

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